Curry Debal (Eurasian Devil's Curry)
In support of Singapore's "Cook A Pot Of Curry" on 21 Aug 2011, we decided to have cook this devilishly fiery Eurasian's Evils also know as Curry Debal.
- dried chill (60gm)
- water (100ml)
- medium onion (330gm)
- ginger (10gm)
- water (50ml)
- mustard seeds (1tsp)
- medium cabbage (1)
- carrot (optional) (130gm)
- snow peas (optional) (150gm)
- medium potatoes (400gm)
- cooked roasted pork/chicken/pork (250gm)
- oil (15tbsp)
- white vinegar (3tbsp)
- salt (1/2tsp)
Cut the dried chilli into half
Soak the dried chilli in water for 5mins to soften
Blend the Chilli and water in a food processor until a smooth paste is formed. Put into a bowl and set aside.
peel away ginger skin and cut onion into 4 wedges
Blend the onions, ginger and water in a food processor until a smooth paste is formed. Put into another bowl and set aside.
Semi-pound the mustard seeds or loosely wrap into a cling wrap and use a rolling pin to roll over. (don't need too fine, once mustard seeds are opens, it's done).
Wash & cut cabbages into big chucks.
Wash the potatoes thoroughly and cut into cubes (about 6-8 pcs, not so big otherwise it take a longer time to cook).
Wash & cut the carrots into 1cm thickness.
Rinse snow peas in water, cut the tip of each side and pull out the tough string that runs along its side.
Slice the cooked roasted pork (if you are using other meat, cut/chop into any way you want)
Heat up wok with 12-14 tbsp of oil over medium fire.
Put in the onions & ginger paste and cook over medium fire for about 10min or till the mixture is almost dried up. Stir occasionally.
When the paste is dried up, you are ready to add in the chilli paste
Add in 12tbsp of chilli paste and keep stirring over low fire for 5min to avoid burned.
Add in potatoes, carrots and 1½ cups of water, cover with lid and simmer over low fire for 30min or till potatoes are soft. Stir occasionally.
Stir fry the peas in another work with ½tsp of oil for about 1min, set aside
Boil the cabbages in a pot of boiling water with ½tsp of salt and 1tbsp of oil for 1-2min over medium fire. Drain and set aside.
Add in roasted pork (if you are using chicken, put in the chicken when the curry has simmer for 15mins)
Add in mustard seeds
Add 3 tbsp white vinegar, ½tsp of salt (feel free to adjust the salt according to your taste). Stir for 2mins.
Add in cabbages & snow peas and transfer to bigger pot to simmer over low fire for about 10min.
Serve hot with white rice
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.